Skillet Chocolate Chip Cookies

Back when we first started the blog I published my mom’s recipe for chocolate chip cookies along with a little essay on why I love to cook and bake. It’s been five years since I first wrote about the cookies, so I figured it was time to revisit it. These are my favorite chocolate chip cookies. I’m not a lover of the cakey cookie, and these are the perfect chewy and gooey bites of awesome! I like to underbake these just a bit, and even though these are amazing in my kids’ lunch boxes, my preferred way to eat them is just out of the oven! I always triple this recipe and portion it out and freeze the dough so that we always have cookies ready to bake.

I’d been thinking about a different way to serve the cookies, and I thought about trying to do something similar to a Pizookie from BJ’s restaurant. These are more of an individual size, and we made them in mini cast iron skillets
instead of the personal pizza pans that they use in the restaurant version. I used a large cookie scoop to put the dough in the pans, so they end up being a double serving of cookie. I bake the cookies for ten minutes, but you might want to add a couple of minutes if you don’t like them gooey! The perfect finishing touch: a scoop of your favorite ice cream! The other great thing about skillet cookies: your baking dish is your serving dish, so less clean up!

Sylvia’s Chocolate Chip Cookies

Ingredients:

1/2 cup shortening

1/2 cup sugar

1/4 cup light brown sugar

1 egg

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 cup chocolate chips

Directions:

Cream sugars, shortening & vanilla

Add egg; mix well

Sift flour, salt and baking soda into mixing bowl

Mix in chocolate chips

Use a large cookie scoop or a tablespoon and place a scoop of dough in to each mini skillet.

Bake at 375 degrees for 10-12 min

Let cookies cool for ten minutes and then serve with a scoop of ice cream